Summer is such a good time for sandwiches, isn’t it? It’s easy to eat so you can get back to whatever fun summer activity is on your schedule without a lot of hassle, and if you’re looking for an easy vegan sandwich option, they are endless.
I don’t know about you guys but sometimes when it’s late and I can’t sleep, I like to explore the parts of YouTube filled with food content creators, and I don’t mean my favorite vegan creators. Oh no, I’m talking about people who attend food festivals, who travel the world gobbling up street food for me to watch vicariously from home.
It’s the best way for me to enjoy street food because I will admit that sometimes I get a little squeamish about it.
So when I got my hands on silken tofu, I knew there was one more Asian sandwich recipe that I absolutely had to try. Korean Street Sandwich.
You’ve seen this before, right?
What is it?
The Korean Street Sandwich (Gilgeori) is actually a fairly easy sandwich. It contains egg, cabbage, ham and cheese on toast, which is a pretty easy list to veganize.
For the egg, I combined firm and silken tofu to get that bouncy texture. For the ham, I used vegan mortadella because I’m not a big fan of vegan ham. I kept the cabbage, added some shaved carrots & scallions and used a wheat burger bun instead of that delicious bread often used.
Kitchen Tools:
Blender
Food processor (with grater)
Wooden spoon
Skillet
How to make it
Yeah so this vegan sandwich recipe does require a bit of effort, but not too much I swear.
For the silken tofu: add the tofu, cornstarch, nooch and almond milk to a blender. Use whatever plant milk you have on hand, but try to use unsweetened or else you’ll have a distinctly sweet taste which is kind of weird with this flavor profile.
Run the blender until smooth, set aside.
For the firm tofu: Crumble the tofu and cook it in a skillet along with the scallions, carrot and cabbage until everything is soft-ish, about 7 to 10 minutes. Less if you prefer crunchier vegetables.
When the firm tofu is just about done, take it out of the skillet and place in a bowl, covering to keep warm, and add the silken tofu to the skillet. Cook it, stirring regularly until it starts to thicken, about 5 minutes. When it’s thick, add the firm tofu mix back in and combine everything, stirring until warmed through.
Make the sandwich: Warm up the bread, layer vegan cheese and vegan ham on the bun and then top with the vegan egg mixture. I skipped mayo and whipped up a mustard and Sriracha spread instead.
And that’s it. It was super delicious, so much that it’ll definitely end up back in the rotation the next time we get our hands on some silken tofu.
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Tell me what you think about this!